Grilled Veggie Bocaq Burgers Recipes

GRILLED VEGGIE BOCAQ BURGERS

GRILLED VEGGIE BOCAQ BURGERS image

Categories Soy Vegetable Vegetarian Grill/Barbecue

Yield Makes 4 servings.

Number Of Ingredients 4

Ingredients

1 box Grilled Vegetable Boca Burger patties - quantity 4
4 hamburger buns
8 tablespoons bbq sauce
dill pickle slices

Steps:

Cook boca burger patties to taste on the grill. Lightly toast hamburger buns on the grill. Assemble burgers with 2 tablespoons bbq sauce on each burger patty. Layer dill pickle slices on burger or eat on the side.

GRILLED VEGGIE BURGERS

Grilled Veggie Burgers image

Most veggie burgers I have tried just have no taste. This is something I developed for flavor in mind.

Provided by shezashark

Categories Vegetable

Time 33m

Yield 8 burgers, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon balsamic vinegar
3 tablespoons olive oil
fresh salt and pepper
1 portabella mushroom cap (without stem)
1 small red onion, sliced in 1/2 in slices
1 (14 ounce) can black beans, mashed
3/4 cup canned chick-peas, mashed
1 roasted red pepper, diced small
3 garlic cloves, minced
1 small carrot, grated on box grater
1 egg
3/4 cup breadcrumbs
1 tablespoon ketchup
1 tablespoon fresh basil, chopped finely
1 tablespoon fresh parsley, chopped finely
1 pinch crushed red pepper flakes

Steps:

Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below.
Reserve marinade for brushing later.
Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it.
Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately.
Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins
Add cheese and whatever other condiments you might like and hope you enjoy.

Nutrition Facts : Calories 241, Fat 9, SaturatedFat 1.5, Cholesterol 35.2, Sodium 236.2, Carbohydrate 31.8, Fiber 6.8, Sugar 2.6, Protein 9.3

HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS

Houston's Restaurant Copycat Veggie Burgers image

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

Provided by Claire312

Categories Rice

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg white, add more if needed (to bind)
2 teaspoons olive oil
4 slices monterey jack cheese (optional)

Steps:

Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

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